Delicious Discoveries: Soups and Stews

Soups and stews are a perfect comfort food and easy dinner idea that can be prepared in advanced and reheated in a jiff. Try this recipe for Acorn Squash, Kale, and Red Lentil Stew that is easy to make, tastes delicious, and freezes and reheats well for your convenience. And the best part about this recipe is that you can make is with any winter squash variety like delicata, butternut, red kuri, hubbard, or kabocha squash which are abundant during the cold winter months at a farmers market in your neighborhood. Now you have an excuse to purchase any of those beautiful winter gourds you have always wanted to try.

In a medium pot heat oil and sauté the garlic and onion together for 6-8 minutes or until the onions are translucent. Next add the diced squash and chopped kale to the pot and sauté another 5 minutes, just until the kale has wilted. Add the lentils and the stock to the pot and season with salt and pepper. Cover and bring to boil. Once the stew boils, lower the heat and simmer for 25 minutes or until the lentils are tender. Ladle the stew into serving bowls and sprinkle the top with parmesan cheese. If made in advance store the stew in a freezer safe plastic container for up to 2 weeks.

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I have provided for you list of farmers markets that sell year round all throughout the great state of California. Find a market close to your home and explore the fruits of your local community through its food!